I made this yogurt cake on a whim a few years ago because I wanted to try substituting butter. Very quickly it became a favorite! It's super moist and has a different texture from usual pound cakes. Sometimes I make it all lemon and also add half sour cream, which makes it even better. Both variations are in the recipe card at the bottom.
Originally published in August 2018, this post has been updated with images and text to serve you better. The recipe now includes a variation to the original recipe.
On one side I'm quite traditional when it comes to cakes, you know, you cream butter and sugar, add the eggs, blah blah. They almost never fail, like the popular Lemon Layer Cake.
But being the proliferous baker that I am, things get boring pretty quickly and one of the ingredients that caught my eye at the time was yogurt. It seems like a lifetime ago now as yogurt is now a common ingredient in baking.
This yogurt cake was the first one I tried. I was hooked. The fact that it doesn't have butter makes for a very different cake, not only in flavor but in texture.
The acidic part of the yogurt makes it tender and moist. Sort of like what buttermilk does. It comes together quickly and bakes beautifully.
Main ingredients
- Lemons and limes - I use both whenever I can, but since limes are tricky sometimes (not enough juice, not much flavor) I also make it with only lemons. Both versions are amazing.
- Yogurt - the other key ingredient. It needs to be natural and greek works well. This recipe used to be a yogurt cake only, but I started using half sour cream and I think it might be even better. But all yogurt works fine also.
- Oil - any type you like works. Usually, it's sunflower oil, but I also use olive oil sometimes.
Top tips
Yogurt: I found that different brands make for a slight difference in texture, so you might need to find the one you like the most. I don't recommend using low-fat yogurts.
Storing: it keeps very well for several days. I suggest wrapping and refrigerating it after 2 days. Or freeze up to a month.
Glaze: I use a simple powdered sugar glaze and it works great because the cake itself has enough citrus flavor to balance the sugary coating. A sprinkle of powdered sugar goes wonderfully if you want a more simple cake.
Variations
Individual bundt cakes, so cute with the glaze dripping slowly. Never fails to impress the neighbors.
Muffins, a recipe yields at least 12 regular muffins.
Snacking cake, it's a good recipe for making a single layer 9-inch round or square cake.
Other recipes you might like:
Lemon Cream Loaf
Lemon Blueberry Crumb Cake
Lemon Olive Oil Bundt Cake
Lemon Polenta Cake
Let me know if you make this recipe! I’d love to hear what you think about it.
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Lemon Lime Yogurt Cake
I made this lemon-lime yogurt cake on a whim a few years ago because I wanted to try substituting butter. Very quickly it became a favorite! It's super moist and has a different texture from usual pound cakes. Sometimes I make it all lemon and also add half sour cream, which makes it even better.
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
Ingredients
For the cake:
- 1 ½ cups (210g) all-purpose or cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups (250g) sugar
- ½ cup (120g) plain Greek yogurt, room temperature
- ½ cup (120g) sour cream, at room temperature
- ½ cup (125g) vegetable oil
- 3 eggs, at room temperature
- Zest and juice of 1 lemon, divided
- Zest and juice of 1 lime, divided
- ½ teaspoon vanilla extract
For the glaze:
- ¾ cup powdered sugar
- Juice, from above
- Zest to decorate
Instructions
For the cake:
- Preheat oven at 350ºF / 180ºC.
- Spray or butter a 10x4-inch (27x9cm) loaf cake pan and line with a strip or parchment paper.
- In a large bowl beat sugar, yogurt, sour cream, oil, eggs, half the lemon and lime juices, zest, and vanilla for 1-2 minutes.
- Add dry, sifted ingredients (flour, baking powder, and salt) in 2 parts and beat just to incorporate well. Don't overbeat or the cake will be tough.
- Pour batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted comes out clean. The surface will be shiny and possibly cracked, not as dry as regular cakes.
- Let cool on a wire rack and unmold carefully.
For the glaze:
- Beat powdered sugar with remaining citrus juice until no lumps remain. Add juice in batches so you make it as thick or runny as you wish.
- Pour over room temperature cake and decorate with zest before it hardens.
Notes
Size variations - Individual bundt cakes, so cute with the glaze dripping slowly. Never fails to impress the neighbors. Muffins, a recipe yields at least 12-14 regular muffins. Snacking cake, it's a good recipe for making a single layer 9-inch round or square cake.
Storing: it keeps very well for several days. I suggest wrapping and refrigerating it after 2 days. Or freeze up to a month.
- Prep Time: 15
- Cook Time: 50
- Category: Cakes
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1/10
- Calories: 354
- Sugar: 34.6 g
- Sodium: 153.3 mg
- Fat: 14.9 g
- Carbohydrates: 51.2 g
- Protein: 5.9 g
- Cholesterol: 61.7 mg
Keywords: lemon yogurt cake
Catriona says
I made this using all yoghurt as didnt have any sour cream. Also just used lime juice and lots of grated rind as didnt have any lemons. I baked it in small square tin and iced with just lime juice and rind. It was delicious!!! It has a lovely moist texture and cuts well. I am going to make it again as I have lots of home grown limes. Thank you for sharing the recipe.
★★★★★
Jan says
Hello. Is it possible to make this cake without a mixer?
Paula Montenegro says
Hi Jan! You can, but make sure you beat it well by hand as specified in the recipe.
Julia Fitzgerald says
Is it possible to get a more specific measure for the juice? I am in Australia and have tiny limes and big limes, small juicy lemons and huge juicy lemons!
Paula Montenegro says
Hi Julia, about 7-8 tablespoons total, that would be between 110 to 120g metric. Only half goes into the cake batter, the rest is for the glaze. Hope this helps!
Julia says
Many thanks will give it a go!
Julia says
Many thanks I will give it a go!
Juliana says
What a perfect loaf! Citrus cakes are the best and on rotation in my home. Going to try your recipe soon!
★★★★★
MARY H HIRSCH says
I have a pan with 6 mini bundt pan molds. Am going to try this. When I do, I'll send a photo. I bet this tastes delicious.
Paula Montenegro says
Please do Mary! It's a wonderful cake!
angiesrecipes says
My mouth is watering ;-)) Beautiful cake with a lovely icing!
Paula Montenegro says
Thanks Angie, always so kind!